If you are craving something bold, creamy, and bursting with exotic flavors, this Spicy Brazilian Coconut Chicken Recipe is exactly what your kitchen needs. The tender chicken thighs soak up a vibrantly spiced coconut milk sauce that perfectly balances heat and subtle sweetness, while fresh lime juice and cilantro add a bright, refreshing finish. This recipe brings the heart of Brazilian comfort food right to your table with an inviting warmth you’ll want to share time and time again.
Ingredients You’ll Need
This Spicy Brazilian Coconut Chicken Recipe calls for a handful of simple yet essential ingredients that work together to create a harmonious flavor and texture experience. Each one plays a crucial role, from the juicy chicken thighs that provide richness to the red bell pepper lending a pop of color and a touch of sweetness.
- 1 ½ pounds boneless, skinless chicken thighs: These add juicy tenderness and depth of flavor that breast meat can’t quite match.
- 1 tablespoon olive oil: Helps to sauté the vegetables and infuse the dish with a subtle fruity note.
- 1 small onion, finely chopped: Builds a savory foundation and sweetness when sautéed.
- 3 cloves garlic, minced: Brings an aromatic punch that awakens the senses.
- 1 tablespoon fresh ginger, grated: Adds a warm, zesty kick essential for that Brazilian flair.
- 1 red bell pepper, sliced: Provides brightness and a hint of natural sweetness to the sauce.
- 1 teaspoon ground cumin: Infuses earthiness that balances the creamy coconut milk.
- 1 teaspoon paprika: Contributes a smoky depth and lovely color.
- ½ teaspoon red pepper flakes: Optional, for just the right amount of heat that wakes up the palate.
- 1 (13.5 oz) can full-fat coconut milk: The soul of this dish, giving it luscious creaminess and subtle tropical notes.
- 2 tablespoons tomato paste: Intensifies the overall flavor with a touch of umami and vibrant red color.
- Juice of 1 lime: Adds bright acidity to cut through the richness and enhance all the spices.
- ¼ cup chopped fresh cilantro: Delivers fresh, herbal brightness to finish the dish beautifully.
- Salt and pepper to taste: Essential for balancing and elevating all the flavors.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté it until soft and translucent, which usually takes about 3 minutes. This step builds a flavorful base that gently releases sweetness as it cooks.
Step 2: Add Garlic, Ginger, and Bell Pepper
Next, stir in the minced garlic, grated ginger, and sliced red bell pepper. Cook these vibrant ingredients together for 2 to 3 minutes until fragrant and the bell pepper begins to soften. This combination layers in warmth and bright color, priming the dish with signature Brazilian aromas.
Step 3: Brown the Chicken
Add the chicken thigh chunks to the skillet and season them with cumin, paprika, red pepper flakes, salt, and pepper. Let the chicken brown on all sides over medium heat for about 5 to 6 minutes. Browning seals in juicy flavors and adds a wonderful texture contrast.
Step 4: Simmer in Coconut Milk and Tomato Paste
Once the chicken is nicely browned, stir in the tomato paste, coating the meat well. Then pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Lower the heat, cover the skillet, and let it cook for 15 to 20 minutes. This slow simmer softens the chicken and allows the creamy sauce to thicken into a rich, indulgent delight.
Step 5: Finish with Lime Juice and Cilantro
Remove the pan from heat and stir in freshly squeezed lime juice and chopped cilantro. These fresh ingredients brighten the entire dish, balancing the rich coconut sauce with a zesty finish you won’t want to skip.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Garnish your dish with a few extra sprigs of cilantro and a lime wedge on the side for guests who want an extra citrus kick. A sprinkle of chopped fresh red chili or a dusting of paprika can also add a visually stunning and flavor-packed touch.
Side Dishes
This spicy Brazilian coconut chicken recipe shines when paired with fluffy steamed jasmine rice to soak up the luscious sauce. For a lighter, low-carb option, try cauliflower rice or even warm flatbreads to scoop every last bit of that creamy goodness.
Creative Ways to Present
If you want to impress friends or family, serve this dish in rustic earthenware bowls with colorful napkins and garnishes placed thoughtfully on the side. Another fun idea is to present it as a filling for warm tortillas or pita pockets topped with crunchy slaw for a flavorful fusion twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover spicy Brazilian coconut chicken in an airtight container in the refrigerator. It will stay fresh and maintain great flavor for up to 3 days, making it ideal for easy, flavorful lunches or dinners later in the week.
Freezing
This dish freezes beautifully. Portion it into meal-sized containers and freeze for up to 2 months. Just be sure to thaw it thoroughly in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure the sauce is warmed evenly without separating. Adding a splash of water or coconut milk can freshen up the sauce if it seems too thick after refrigeration.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs add extra richness and tenderness, chicken breasts can be used if you prefer a leaner option. Just be careful not to overcook them, as they can dry out more quickly.
How spicy is this recipe?
The spiciness is moderate thanks to the red pepper flakes. You can easily adjust the heat by reducing or omitting them entirely for a milder dish.
Is this recipe gluten-free?
Yes, this Spicy Brazilian Coconut Chicken Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone seeking a wholesome meal.
Can I substitute coconut milk?
Full-fat coconut milk is essential for the creamy texture and authentic flavor, but light coconut milk can be used if you want fewer calories, just expect a thinner sauce.
What can I serve with this chicken for a complete meal?
Pair it with jasmine rice, warm flatbreads, or a fresh green salad for a balanced and satisfying meal that highlights the rich flavors of this recipe.
Final Thoughts
There is something truly magical about the harmony of spicy, creamy, and bright flavors in this Spicy Brazilian Coconut Chicken Recipe. Whether you’re cooking for yourself, a cozy family dinner, or impressing guests, this dish promises comfort and excitement in every bite. Give it a try and watch it quickly become one of your favorite go-to recipes for an unforgettable taste of Brazil at home.
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken thighs simmered in a rich coconut milk sauce infused with aromatic spices, fresh ginger, and a hint of lime. Perfectly balanced with a bit of heat and brightness, it’s an authentic Brazilian main course that pairs wonderfully with jasmine rice or flatbread.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
Spices and Sauces
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons tomato paste
Finishing Touches
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Prepare Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes, to build a flavorful base for the dish.
- Add Garlic, Ginger, and Bell Pepper: Stir in the minced garlic, grated ginger, and sliced red bell pepper. Cook for an additional 2 to 3 minutes until fragrant and the vegetables soften slightly.
- Brown the Chicken: Add the chicken thigh chunks to the skillet. Season with ground cumin, paprika, red pepper flakes, salt, and pepper. Cook the chicken until browned on all sides, about 5 to 6 minutes, which helps to lock in flavor and juices.
- Create the Sauce: Stir in the tomato paste and pour in the full-fat coconut milk. Mix well to combine and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Simmer: Reduce the heat to low, cover the skillet, and let the chicken cook in the coconut sauce for 15 to 20 minutes, or until fully cooked and tender.
- Finish and Serve: Remove the skillet from heat, stir in fresh lime juice and chopped cilantro for brightness and freshness. Serve hot over jasmine rice or with flatbread for a complete meal.
Notes
- For a milder dish, reduce or omit the red pepper flakes to control the heat level.
- This dish pairs perfectly with steamed jasmine rice or cauliflower rice for a low-carb alternative.
- While chicken thighs provide more flavor and tenderness, chicken breasts can be used if preferred.
